Vegan Mayo

vegan mayo spoon inside

Vegan mayo is much easier and quicker to make than you might think. It doesn’t require a whole lot of ingredients and you most certainly don’t need to use any eggs.

When I first learned how to cook, I found making mayo quite intimidating. Actually, I never made mayo back then and I didn’t really care for it either. However, once I started my first job in a commercial kitchen, I realised how easy it actually is to make mayo and vegan mayo for that matter.

Mayo is definitely not the healthiest food on the planet and it does require quite a bit of oil. But it’s delicious, and makes other food more delicious too, so I think it’s definitely worth the effort (e.g. the 5 minutes) to make your own mayo.

I like using my homemade mayo to make myself a Chickpea – No Tuna – Sandwich or to dip some Smashed Potatoes in it. And of course, mayo is a must when making Potato Salad.

I hope you enjoy making your own mayo. Please let me know how you go and what you’re eating with it. Don’t forget to tag me on Instagram @nothangryanymore in you creations. I love seeing them!


vegan mayo spoon inside

Vegan Mayo

Easy and quick vegan mayo recipe – a basic recipe to know and love
5 from 3 votes

(Click on the stars to vote!)

Prep Time 5 minutes
Total Time 5 minutes
Course condiment
Cuisine basics
Servings 24


  • 80 g aquafaba (from 1 can of chickpeas)
  • 1/4 tsp mustard powder
  • 1 tsp white wine vinegar
  • 1/4 tsp salt
  • 270 g sunflower oil


  • Add the aquafaba into a high-powered blender and blend until airy and white on medium speed. This takes about 30 seconds.
    Alternatively, add the aquafaba into a bowl or container and blend with a stick blender.
  • Now add the mustard powder, white wine vinegar and salt and blend for a few seconds.
  • Finally, while blending on a slower speed, slowly pour in the sunflower oil and let emulsify. Feel free to adjust the amount of oil added to make the mayo's consistency thinner or thicker.
  • Scarpe down the sides, give the mayo another quick blend. It's ready to use now.
  • The mayo keeps well in a sealed container in the fridge for 1-2 weeks.
Keyword aquafaba, mayo
Nutrition Facts
Vegan Mayo
Amount Per Serving (15 g)
Calories 100 Calories from Fat 101
% Daily Value*
Fat 11.26g17%
Saturated Fat 1.16g7%
Trans Fat 0.05g
Polyunsaturated Fat 7.4g
Monounsaturated Fat 2.2g
Cholesterol 0mg0%
Sodium 24.7mg1%
Potassium 0.1mg0%
Carbohydrates 0.1g0%
Fiber 0g0%
Sugar 0g0%
Protein 0.04g0%
Vitamin A 0IU0%
Vitamin C 0mg0%
Calcium 0.3mg0%
Iron 0mg0%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Share your creation with us on Instagram @nothangryanymore


Join the newsletter & never miss out on new recipes

Do you know someone who would enjoy this recipe?

Join the newsletter & never miss out on new recipes

Do you know someone who would enjoy this recipe?

Leave a Reply

Your email address will not be published.

Recipe Rating

Did you like this? Why not try another:

Press ‘Enter’ to search or ‘Esc’ to cancel

pasta al limone close up

Subscribe to the weekly newsletter & get a free eBook with 7 easy weeknight dinners

We respect your email address in accordance with our privacy policy.